Saturday, 27 July 2013

DOMESTIC GODESS

In our house, we never have any luck when baking cakes. They just never seem to rise or become light and fluffy. So, today I thought I would try a new recipe that may turn out to look like a 'stereotypical' cake.

2. Combine all the cake ingredients in a large bowl. Beat well until smooth.

3. Divide trhe mixture equally into the prepared tins and level the surfaces. Bake in a preheated oven at 180°c (160°c fan, Gas 4) for about 25 minutes or until it is well risen, golden and springy to the touch.

4. Turn out onto a wire rack, peel off the lining paper, and leave to cool.

5. Sandwich the 2 cakes together with jam and butter cream and sprinkle the top of the cake with caster sugar.

It didn't end up looking the best cake in the world, but don't judge a book by it's cover, scrummy.

After the main cake was finished, we also made a bunch of chocolate cupcakes as well!

makes 12

Ingredients:

175 g of soft butter or margarine

175 g of caster sugar

3 eggs

115 g of self-raising flour

1 rounded tsp of baking powder

40g of cocoa powder

4 tbsp of boiling water

A tub of Betty Crocker Chocolate Icing

Small treats to decorate

1. Line one 12-hole muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water, and mix into a thick paste. Add the remaining ingredients and mix with an electric whisk.

2. Divide the mixture evenly among the 12 paper cases. Bake in a preheated oven at 200°c (180°c fan, Gas 6) for about 10 minutes until well risen and springy to touch. Cool in the cases on a wire rack.

3. When cool, spread the icing over the cakes and sprinkle on decorations, we used small honeycomb pieces and white chocolate stars.

As some of our cupcakes sunk after we took them out of the oven, we doubled them up by icing one the placing another on top. Double the fun!